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Chicken Enchiladas

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“To save time prepare and cook the chicken a day ahead, make this as spicy as you like by using spicy salsa and you may also add in crushed chili flakes for more heat :)”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees F.
  2. Grease a 13 x 9" baking dish.
  3. In a small bowl, mix together the sour cream, green onions, cilantro, jalapeno peppers and cumin; set aside.
  4. Heat a skillet to medium-high heat with 2 tbsp oil.
  5. Add in the chicken saute for 2 minutes, add in the minced garlic, saute for 2 minutes more, or until the juices run clear.
  6. Divide the chicken strips among the 8 tortillas, placing them down the center of the tortillas.
  7. Top with the sour cream mixture; roll them up, and place them seam-side down in the baking dish.
  8. Sprinkle with the grated cheese.
  9. Cover with foil; bake for 25-30 minutes, or until hot and bubbly.
  10. Remove from the oven; spoon the salsa in a strip down the center, and sprinkle the chopped tomato over the salsa.

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